All-day demand for new, better-for-you, or revamped a.m. meals is only increasing, which means chefs can never hit snooze on brunch menu innovation. Full-service chefs are taking advantage of sizzling opportunities in breakfast and brunch, such as healthy tweaks plus local, seasonal produce; taking old recipes and recreating them as new and modern; and reaching for inspiration from varying cultures.

With the company’s “Dine Out at Ben’s” option, patrons can completely relax and let Ben’s provide the ultimate “holiday without the headache” experience. On Thanksgiving Day, Thursday, November 22, seatings are available for 1, 2:30, and 5 p.

Good things come to those who wait. Adding unmistakable acidity and sourness, chefs are using fermented ingredients to punch up dishes. Here are few ways chefs are breathing new life into this old technique.

Activist investor Barington Capital Group, L.P. has pushed Bloomin’ Brands for change before. Back in February, the company sent a letter to Bloomin’s chairman and chief executive officer, Liz Smith, along with a detailed presentation that outlined how Barington felt Bloomin’ could improve shareholder value and the performance of its casual brands, Outback Steakhouse, Carrabba’s, Bonefish Grill, and Fleming’s.

The top food Americans choose if they could only eat one food for the rest of their lives is pizza—for a second year in a row. The second annual nationwide survey conducted by The Harris Poll on behalf of California Pizza Kitchen celebrates National Pizza Month this October by revealing a whole new set of fun facts all about pizza.

Fragrant and warming, the seasonal spices of fall and winter easily spark memories, and chefs are constructing full-service menus to complement that nostalgia with novelty. Classic spices alongside surprising new elements not only enhance a dish’s complexity, but also give it the individuality customers seek.

Fashion is an industry famous for its natural-selection style of doing business. One day you’re in, the next day you’re out, as Heidi Klum preaches during “Project Runway.” The notion isn’t all that different from the one facing restaurants, says Stacey Kinkaid, senior director of product development at US Foods.

Coinciding with the rise in communal dining culture, small plates and appetizers are not only becoming more unconventional, but these complex, composed dishes are outshining entrees. Smaller portions that pack a punch are offering diners the chance to try multiple dishes and chefs the chance to flex their creativity.

Chefs around the world are putting more plants on the menu, no longer just as inventive sides and inspired small plates—as the main event. Entrees like cauliflower steaks, elegantly sautéed mushrooms, and flavorfully seasoned legumes are leading the way.

The Plant Based Foods Association, a trade association representing 114 of the nation’s leading plant-based food companies, released new data showing robust sales in the plant-based foods industry with dollar sales growth of 20% over the last year and sales topping $3.